Adapted from The Old Farmer’s Almanac (www.almanac.com)
3 quarts of vegetable (or chicken) broth
2 yellow onions, chopped
4 cloves garlic, minced
4 tablespoons olive oil
2 cups chopped fresh spinach, kale, or chard
1/2 cup chopped fresh basil, or 4 teaspoons dry
2 cans (12 ounces, each) cannellini beans, drained
Salt and pepper, to taste
Grated Parmesan cheese, for garnish
Bring the broth to a simmer in a large stockpot. Meanwhile, in a large frying pan, sauté the onion and garlic in the olive oil until translucent. Add the greens and basil and cook until just wilted. Add this to the broth and stir in the beans. Cook another 5 minutes, then season to taste. Serve hot, sprinkled with Parmesan.
Makes about 10 servings.